Artichoke and Red Kidney Bean Salad

Name: Artichoke and Red Kidney Bean Salad
Yield: Serves 8–10
Ingredients: pinch of salt and freshly ground black pepper to taste; 500 g fresh artichoke quarters; 1 tsp sugar; 200 ml lemon juice; 1 handful fresh origanum; 200 g red kidney beans; 500 ml olive oil

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

A good basic salad to which you could add other vegetables, such as aubergines, green beans or peppers. Or just serve as part of a mezze.

Ingredients

500 g fresh artichoke quarters
500 ml olive oil
200 ml<

Starter
Gluten-free
Vegan

Method

Marinate the artichokes in the olive oil, lemon juice, sugar, salt and pepper overnight (they will keep for a month in the fridge).

Soak the beans overnight in 3 times the amount of water. Cook the beans the next day in water until tender. Strain and allow the beans to cool completely. Add the beans and the origanum leaves (broken up by hand) and mix through.